Green Olive, Almond & Pomegranate Salad

Adapted from this recipe

from Bewitching Kitchen


1/2 cup natural almonds

1/2 cup raw cashew nuts

1/2 cup pitted green olives, roughly chopped

seeds of 1/2 a pomegranate

1x green chilli, finely chopped

large handful flat-leaf parsley, roughly chopped

1x lemon, zest and juice

2x tablespoons extra virgin olive oil

1x tablespoon pomegranate molasses

flaky sea salt

freshly ground black pepper


Place almonds and cashews into a dry frying pan, and set over low heat.  Toast until golden brown.  Remove from heat, cool and chop roughly.


Place olives, pomegranate seeds, chilli, parsley and grated lemon zest in a bowl.  Add the chopped nuts, and mix all ingredients together well.


Drizzle over the lemon juice, olive oil, and pomegranate molasses.  Season with sea salt and black pepper.  Mix once again to combine everything well.  Taste and adjust seasoning to your liking.


If time permits, allow salad to stand for an hour or two for the flavours to fully blend and develop.

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